In 2006 my wonderful mother-in-law (http://www.maryannnunez.com/) shared with me how she made her own spread, and it’s so quick and easy. Why butter? Here’s why: http://www.westonaprice.org/food-features/why-butter-is-better and http://authoritynutrition.com/7-reasons-why-butter-is-good-for-you/
I make up a batch every few weeks or so… and here’s how:
500g softened (or room temperature) butter (If you use unsalted butter add 1/4 tsp mineral salt)
2 cups extra light olive oil*
Blend the softened butter until it’s smooth and then slowly pour in the oil, while beating, until it’s combined.
* I have tried using regular olive oil but the flavour was a bit strong. I’ve also used avocado oil, which was nice for a change but doesn’t really go well with some things. I think macadamia oil would be a great substitute for the olive oil as it has such a mellow flavour, but I can’t speak from experience. For more information on healthy fats see: http://www.westonaprice.org/childrens-health/dietary-recommendations-for-children-recipe-for-future-heart-disease
(The photo shows some Better Butter spread on this SUPER DELICIOUS bread: http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/ )